kalai's Recipe

tandoori chicken

Category: Recipes

• Chicken thighs (with legs) - 4
• Single cream – 50 ml
• Ginger-garlic paste – 2 Tbsp
• Coriander powder – 2 Tbsp
• Chilli powder – 1 Tbsp
• Cumin powder – 1 Tbsp
• Garam masala – 1 Tbsp
• Red food color – ¼ tsp (optional)
• Lemon juice – 2 Tbsp
• Chat masala – 2 Tbsp
• Salt as required
Make the marinade by mixing all the powder except the chat masala with the cream, lemon juice, ginger-garlic paste and salt. Remove the skin from the chicken and clean and dry them. Make deep slits on the thighs. Rub the marinade on the chicken and well into the slits. If you want to reduce or increase the heat, adjust the chilli powder accordingly. Cover with a Clingfilm and refrigerate for at least 12 hours, the more the better. When the chicken is ready to cook, preheat the oven to as high as possible. Bring the chicken to room temperature and rub it with some oil. When the oven is really hot, keep the chicken into the oven on a baking tray. After 10 minutes turn the chicken over and baste it with the juices in the tray or with some oil. When both the sides are cooked (you can check by piercing the chicken and if the juices run clear then it is cooked) remove from the oven and let it cool for a few minutes. Then cut the thighs into 2 (you will get a drumstick and the actual thigh part). Toss the chicken or rub it gently with chat masala powder (this does make a difference) and the chicken is ready to serve. Every time I make it, the chickens are well received.